Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters.

ABSTRACT: Black glutinous rice wine (BGRW) is a traditional Chinese rice wine that is brewed using multiple strains. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Accordingly, the main goal of this study was to determine the microbial communities and major metabolites of different traditional fermentation starters. Anshun (AS) starter and Xingyi (XY) starter were used for BGRW to provide insight into their potential contributions to the variation in flavor and aroma. High-throughput sequencing of the microbial community using the Illumina MiSeq platform revealed significant differences during fermentation between the two starter groups. Pediococcus, Leuconostoc, and Bacillus were the dominant bacterial gen

SUBMITTER: Jiang L 

PROVIDER: S-EPMC7180510 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature